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Delicious slice of Southern Pineapple Pie with a golden crust and fresh pineapple topping
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Southern Pineapple Pie

A delightful pie combining the tang of pineapple and luscious custard in a flaky crust, perfect for gatherings and sunny afternoons.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert, Pie
Cuisine: Southern
Keyword: Custard Pie, Flaky Crust, Pineapple Pie, Southern Dessert, Tropical Pie
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Pie Crust

  • 1 1/2 cups all-purpose flour Key ingredient for a flaky crust.
  • 1/2 tsp salt Enhances flavors of the crust.
  • 1/2 cup unsalted butter, chilled and cubed Adds richness and a tender crumb.
  • 4-5 tbsp cold water Helps bind the dough.

For the Filling

  • 1 can (20 oz) crushed pineapple, well-drained The star ingredient.
  • 3/4 cup granulated sugar For achieving ideal sweetness.
  • 1/3 cup cornstarch To thicken the filling.
  • 1/2 cup sour cream Adds creaminess.
  • 2 number egg yolks For richness and color.
  • 1 tbsp unsalted butter To enrich the filling.
  • 1 tsp vanilla extract Enhances flavor.
  • a pinch salt Balances sweetness.

Instructions

Preparation of Crust

  • In a large bowl, combine the all-purpose flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms. Shape it into a disc, wrap it in plastic, and let it chill in the refrigerator for 30 minutes.

Preheat the Oven

  • As the dough rests, preheat your oven to 375°F (190°C).

Assemble the Pie

  • On a floured surface, roll out the dough into a circle about 12 inches in diameter. Fit it into a greased 9-inch pie dish, trim excess dough, and flute edges. Prick the bottom with a fork and pre-bake for 10 minutes.

Cook the Filling

  • In a saucepan over medium heat, whisk together the granulated sugar, cornstarch, and salt. Add the well-drained crushed pineapple and cook until bubbly and thick. Remove from heat and whisk in the egg yolks and sour cream until smooth. Stir in the butter and vanilla extract.

Bake the Pie

  • Pour the pineapple filling into the pre-baked crust and smooth the top. Bake for 20-25 minutes, or until filling is set and top is lightly golden.

Chill and Serve

  • Allow the pie to cool completely, then chill in the fridge for at least 2 hours. Serve cold, topped with whipped cream or extra pineapple slices.

Notes

For an elevated flavor, add shredded coconut or a squeeze of fresh lemon juice. Make sure pineapple is well-drained to avoid a watery filling. Refrigerate leftovers in an airtight container for up to 3 days.